Monthly Archives: April 2012

Barbecue Chicken Tenders with Mustard Glaze

I’m back!  Sorry it’s taken me a week to post anything new.  As I mentioned last week, I went to Chicago two weekends ago and after 3 ridiculously fun-filled days in my favorite city, it took me a full week to recover.  I kid you not.  That’s all I’m going to say about that.

Anyway, I’m back in the swing of things and was ready to do some cooking this weekend.  Chicken seemed to be absurdly expensive at the grocery store ($11, really??) so I opted instead for the less expensive chicken tenders.  I scanned through my recipes and found this recipe for Barbecue Chicken with Mustard Glaze that sounded easy and delicous so I decided to swap out the chicken thighs for my boneless tenders.  The chicken is rubbed with a mixture of brown sugar, chili powder, garlic powder, smoked paprika (my OBSESSION!), and salt.  As if that isn’t yummy enough, it’s also brushed with a easy glaze of ketchup, mustard, brown sugar, and red wine vinegar and grilled until perfectly cooked.  Extra glaze is set aside as a dipping sauce for this chicken but honestly, the flavor is already so good, you don’t even need the additional glaze.  This chicken is sweet and smoky and right up my alley.  Feel free to stick with the recipe and use thighs, just follow the cooking directions in the link.  Officially a new favorite. 

The ingredients:

Combine brown sugar, garlic powder, chili powder, smoked paprika, and salt a small bowl.

In another bowl, combine ketchup, brown sugar, red wine vinegar, and dijon mustard with a whisk.

Rub the spice mixture evenly over chicken. 

Place on a grill pan coated with cooking spray heated to medium-high heat. Cook chicken about 8 minutes and turn over.  Brush with half of ketchup mixture and cook another 8 minutes.  Turn chicken over again and brush with remaining ketchup mixture. 

Continue cooking until done or until a thermometer registers 165°F.

Additions:  None

Omissions:  None

Substitutions:

  • Chicken tenders
  • Light brown sugar

Overall Rating:  Love It

Source:  Cooking Light Magazine

Easy Granola

Spur of the moment trips are always the best.  I was at work on Thursday when I decided to take advantage of the nice weather and take Friday off.  When I talked to my friend who lives close by, she said she was headed to Chicago over the weekend for a meeting.  “Take me with you!” I exclaimed.  Next thing I know, I booked a flight and jetted off to my favorite city for an impromptu weekend trip.  After I’d packed and was killing time before heading to the airport, I decided to make a quick snack that would not only be great for the flight but could easily be tossed in our bags as we roamed the Second City.  

Easy Granola is nutty, slightly sweet, slightly salty and well, easy!  Oats, almonds, sunflower seeds, and coconut are mixed together with syrup and a little canola oil and baked until golden brown.  Dried fruit added at the end provides a sweet, tart, and chewy delicious touch.  I used a combination of almonds and pecans since I had them on hand so feel free to use any combination of nuts like walnuts, macadamia, cashews, etc.  I also used less coconut since I only had sweetened coconut on hand and didn’t want this too sweet.  I used dried cherries but any dried fruit – cranberries, blueberries, apricots – would be delicious.  And lastly, I substituted blue agave syrup for the maple syrup since I had that on hand also.  This is such a versatile recipe that any combination of nuts, fruit and syrup with make this a delicious snack.  Keep this stored in an airtight container to eat as a snack or toss in with yogurt or over ice cream.  This kept us going all weekend!

The ingredients:

Combine all of the ingredients, except dried fruit, in a pan or bowl and toss until well combined.  (I didn’t read the directions correctly and added the dried fruit here.  It worked out okay but try to add the fruit at the end.)

Spread mixture onto a large baking sheet and bake in a 350° F oven for 25 minutes.

Toss the mixture once during baking so the edges don’t burn.

Add in the dried fruit and allow mixture to cool before storing in an airtight container.

Additions:  None

Omissions:  None

Substitutions:

  • Pecans and almonds
  • Blue agave syrup
  • Sunflower seeds

Overall Rating:  Like It

Source:  Real Simple Magazine

Sesame-Soy Green Beans

As I mentioned a few days ago, I’ve got an Asian-inspired veggie which makes for a really tasty side dish.  Since I’m pretty picky when it comes to veggies, I’m always looking for different ways to prepare the ones that I like so I don’t get so bored with them, I give up eating them altogether!  What a better way to liven up some green beans than with a little bit of salty soy?  That’s exactly what these Sesame-Soy Green Beans are.  Bright green beans are cooked and tossed with a mixture of soy sauce, garlic, and red pepper flakes before being sprinkled with nutty toasted sesame seeds.  I don’t know what it is about the combination of soy sauce and garlic but if you put in in a martini glass, I just might drink it.  But I digress…I love bagged veggies (even if they are a little more expensive) because it just helps speed things up but use whatever green beans you like here.  Consider this preparation with other veggies too, like broccoli, cauliflower, asparagus, spinach or brussel sprouts.  Yum!

The ingredients:

Prepare green beans by either cooking in a microwave according to package directions or on the stove (cook in boiling water for 5 minutes).  Sauté garlic and red pepper flake in sesame oil in a skillet over medium-high heat for 30 seconds.  

Add green beans, soy sauce, and salt; cook 2 minutes, tossing frequently.

Sprinkle with toasted sesame seeds.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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